Don’t let the Whole30 tag in the title fool you, my husband and I love this recipe 365 days a year, even when we’re not making our way through our annual January Whole30 detox. Perfectly cooked, flaky salmon, flavorful cauliflower rice, and crisp-tender green beans – all cooked at the same time, on the same sheet pan? It’s true. I found a cook time and temperature that cooks these three very different ingredients to individual perfection, and they team up to make a killer meal when topped off with the creamy honey mustard sauce that you whip up while everything cooks.
Not feeling a creamy sauce tonight? Try 3 tbsp soy sauce + 1 tbsp sriracha + 1 tbsp sesame oil instead. I kept the salmon, cauli rice, and green beans purposefully simple so that you can finish the meal off however you want using your ideal sauce. Bottle teriyaki sauce! Sriracha mayo! Hell, even your favorite jar of BBQ sauce might do the trick. Make this recipe your own, and enjoy eating a complete, healthy meal in a matter of minutes.
Find the full article on The Epoch Times.
Sheet Pan Salmon With Cauliflower Rice, Green Beans, and Creamy Honey Mustard Sauce
Ingredients
- 1 pound cauliflower rice (fresh or frozen)
- 3 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 pound fresh green beans, trimmed
- 2 (4 to 6 ounce) skin-on salmon filets
- 1/3 cup Greek yogurt
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp fresh, chopped soft herbs (such as dill, basil, parsley, or cilantro), plus more for garnish
- Optional: flaky sea salt
Instructions
- Preheat oven to 450 degrees F.
- Toss the cauliflower rice on a rimmed sheet pan with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and garlic powder. Scooch it to the side so that it’s in about a 1/2-inch thick layer and only taking up about three-fourths of the sheet-pan.
- Add the green beans to the empty part of the sheet-pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- Bake for 10 minutes.
- Remove sheet-pan from oven. Toss the green beans and cauliflower rice, then move the cauliflower rice to the sides, leaving an empty space to place your salmon filets. Add the salmon filets to the sheet-pan skin-side down, not touching. Season the salmon with a big pinch of salt and pepper, then drizzle the remaining 1 tablespoon olive over top.
- Return sheet-pan to the oven and roast for 8 to 10 more minutes, depending on doneness preference. I like my salmon medium-rare, so I roast it for 8 minutes.
- Meanwhile, in a small bowl, stir together Greek yogurt, honey, Dijon mustard, fresh herbs, and a small pinch of salt.
- Use a spatula to divide the cauliflower rice, green beans, and salmon between two plates. Serve with a big dollop of sauce and garnish with fresh chopped herbs and flaky sea salt.
- 1 pound cauliflower rice (fresh or frozen)
- 3 tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 pound fresh green beans, trimmed
- 2 (4 to 6 ounce) skin-on salmon filets
- 1/3 cup Greek yogurt
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp fresh, chopped soft herbs (such as dill, basil, parsley, or cilantro), plus more for garnish
- Optional: flaky sea salt